Mexican Chicken Salad



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Mexican Chicken Salad

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Recipe By : Milwaukee Journal Sentinel

Prepare cilantro-lime vinaigrette; set aside. Bring several inches of water
to boil in large, shallow pan with the onion, carrot, bay leaf, hot pepper,
coriander sprigs and peppercorns. Simmer about 15 minutes.

Add chicken breasts, cover pan and simmer 5 to 10 minutes, until meat is
tender and juices run clear. Keep chicken in pan and set aside to cool in
the liquid.

Remove skin and bones from chicken, and cut or shred meat into bite-size
pieces. Toss with 1/4-cup of the cilantro-lime vinaigrette and refrigerate
until ready to serve.

At serving time, line platter with watercress or greens and arrange avocado
slices on top. Drizzle with another few tablespoons of the cilantro-lime
vinaigrette. Pile chicken in center and circle with halved cherry tomatoes.
Scatter chopped green onions and chopped coriander on top. Makes 4
servings.

Published by Cottage Life Books and Firefly Books, the large-size paperback
sells for $24.95. Spicy, summery chicken salad goes south of the border for
flavor. Serve this south-of-the-border-inspired salad from "Cottage Life's
Summer Weekend Cookbook" with warm, crisp tortilla wedges and icy bottles
of Mexican beer.

Ingredients:

1/2 c Cilantro-lime vinaigrette
-(see recipe)
4 Chicken breast halves (bone
-in)
1 Onion; quartered
1 Carrot; sliced
1 Bay leaf
1 sm Dried hot pepper
2 Sprigs coriander
6 Peppercorns
Watercress or other crisp
-greens
1 Ripe avocado
2 Green onions; finely chopped
12 Cherry tomatoes
1/4 c Chopped fresh cilantro

Serves:

1 Servings 		 
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